Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Short Ribs Provencale Recipe
    Lost? Site Map

    Short Ribs Provencale

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 25 mins

    15 mins

    3 hrs 10 mins

    Scoutie's Note:

    Very simple to make, and absolutely delicious, everyone raves about it and always wants the recipe! I highly suggest to make 2 days ahead (or at least 1 day) as the flavors only get better with time, plus you may want to skim off the excess fat, so plan ahead. This also makes it perfect for a do-ahead dinner. I use half beef broth, half chicken broth for more depth. Any good red wine will do, the additional 1/2 cup of broth may not be necessary, use your judgement. Reducing the sauce down after removing the solids enriches the flavors, add a bit more salt and reduce for about 45 minutes before serving. I have also used a boneless chuck roast, cutting it up into approx. 12 to 14 large chunks. (the size of a short rib). This is less expensive and there is less fat, more meat, but we still like the short rib method! I also urge very strongly to serve with your favorite mashed potato recipe, the sauce is to die for! This is adapted from Bon Appetit, Jan. 2002.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325°F.
    2. 2
      Heat 2 tablespoons oil in heavy large ovenproof pot over medium-high heat. (You may need more oil if working in batches.) Sprinkle ribs generously with kosher salt and pepper.
    3. 3
      Working in batches, add ribs to pot and brown well, turning often, about 8 minutes per batch. Using tongs, transfer ribs to large bowl.
    4. 4
      Pour off all but 2 tablespoons drippings from pot or add oil as necessary to measure 2 tablespoons.
    5. 5
      Add onion, chopped carrot, and celery and cook over medium-low heat until vegetables are soft, stirring frequently, about 10 minutes.
    6. 6
      Add garlic, flour, and herbes de Provence; stir 1 minute.
    7. 7
      Add wine and 2 cups broth; bring to boil over high heat, scraping up browned bits.
    8. 8
      Add tomatoes with juices and bay leaf.
    9. 9
      Return ribs and any accumulated juices to pot.
    10. 10
      If necessary, add enough water to pot to barely cover ribs. Bring to boil.
    11. 11
      Cover pot tightly and transfer to oven.
    12. 12
      Bake until ribs are very tender, stirring occasionally, about 2 hours 15 minutes.
    13. 13
      (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.).
    14. 14
      Add remaining 1/2 cup broth, peeled baby carrots, press carrots gently to submerge.
    15. 15
      Cover, return to oven and continue cooking at 350°F until carrots are tender, about 15 minutes.
    16. 16
      Discard bay leaf.
    17. 17
      Transfer short ribs and carrots to platter,tent with foil to keep warm.
    18. 18
      If necessary, boil sauce to thicken slightly.
    19. 19
      Season to taste with salt and pepper.
    20. 20
      Pour sauce over short ribs and sprinkle with parsley.

    Ratings & Reviews:

    • on June 19, 2013

      55

      One of the best recipes I've found at this site (or any other, for that matter). We used cubed chuck roast and it was incredibly tender, incredibly tasty.<br/><br/>From lack of reviews, doesn't look like many have tried it. If you haven't, put it on your menu ASAP.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Short Ribs Provencale

    Serving Size: 1 (817 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1934.0
     
    Calories from Fat 1524
    78%
    Total Fat 169.3 g
    260%
    Saturated Fat 72.2 g
    361%
    Cholesterol 344.7 mg
    114%
    Sodium 648.1 mg
    27%
    Total Carbohydrate 15.6 g
    5%
    Dietary Fiber 3.0 g
    12%
    Sugars 5.9 g
    23%
    Protein 68.5 g
    137%

    The following items or measurements are not included:

    herbes de provence

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes